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EP0530111A1 - Dextrine indigestible - Google Patents

Dextrine indigestible Download PDF

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Publication number
EP0530111A1
EP0530111A1 EP92402365A EP92402365A EP0530111A1 EP 0530111 A1 EP0530111 A1 EP 0530111A1 EP 92402365 A EP92402365 A EP 92402365A EP 92402365 A EP92402365 A EP 92402365A EP 0530111 A1 EP0530111 A1 EP 0530111A1
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EP
European Patent Office
Prior art keywords
equation
indigestible
dextrin
indigestible dextrin
mixture
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
EP92402365A
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German (de)
English (en)
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EP0530111B1 (fr
Inventor
Kazuhiro Ohkuma
Isao Matsuda
Yoshiki Nogami
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Matsutani Chemical Industries Co Ltd
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Matsutani Chemical Industries Co Ltd
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Publication of EP0530111A1 publication Critical patent/EP0530111A1/fr
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/186—Starches; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/076—Soft unripened cheese, e.g. cottage or cream cheese
    • A23C19/0765—Addition to the curd of additives other than acidifying agents, dairy products, proteins except gelatine, fats, enzymes, microorganisms, NaCl, CaCl2 or KCl; Foamed fresh cheese products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/086—Cheese powder; Dried cheese preparations
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/137—Thickening substances
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
    • A23C9/1544—Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
    • A23F3/163—Liquid or semi-liquid tea extract preparations, e.g. gels or liquid extracts in solid capsules
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/52—Liquid products; Solid products in the form of powders, flakes or granules for making liquid products ; Finished or semi-finished solid products, frozen granules
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L15/00—Egg products; Preparation or treatment thereof
    • A23L15/20—Addition of proteins, e.g. hydrolysates, fats, carbohydrates, natural plant hydrocolloids; Addition of animal or vegetable substances containing proteins, fats, or carbohydrates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
    • A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
    • A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/10—Peanut butter
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/10—Puddings; Dry powder puddings
    • A23L9/12—Ready-to-eat liquid or semi-liquid desserts, e.g. puddings, not to be mixed with liquids, e.g. water, milk
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P1/00—Drugs for disorders of the alimentary tract or the digestive system
    • A61P1/12—Antidiarrhoeals
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
    • C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
    • C08B30/12—Degraded, destructured or non-chemically modified starch, e.g. mechanically, enzymatically or by irradiation; Bleaching of starch
    • C08B30/18—Dextrin, e.g. yellow canari, white dextrin, amylodextrin or maltodextrin; Methods of depolymerisation, e.g. by irradiation or mechanically
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate

Definitions

  • Heat-treated starch (pyrodextrin) is prepared by heating a starch containing several percent water in the presence or absence of an acid.
  • the glucose forming the starch consists primarily of 1 ⁇ 4 and 1 ⁇ 6 glycosidic linkages with very few 1 ⁇ 3 and 1 ⁇ 2 glycosidic linkages as is already known.
  • the main object of the present invention is to provide a novel indigestible dextrin containing up to 5% of 1-> 4 glycosidic linkages and at least 60% of indigestible component and diminished in colored substance or stimulative odor.
  • This object can be accomplished basically by providing a dextrin which contains an indigestible component in an increased amount of at least 60%.
  • Extruders of either type are 30 to 340 mm in the diameter of the screw and about 10:1 to about 45:1 in the ratio of the length of the screw to the diameter thereof.
  • the extruder is heated with steam or by electric or induction heating.
  • the actual operation of the extruder requires a material container, material feeder, product cooling device, product transport device, product container, etc.
  • the heat treatment by the extruder is most distinctly characterized in that starch is continuously reacted in a molten state.
  • starch heat-treated by the conventional method remains in the form of a powder despite the treatment
  • the starch heat-treated in a molten state is in an amorphous form.
  • a dehydrated sample (100 to 200 ⁇ g ) is placed into a test tube (15 mm diam. x 100 mm ) with a screw cap and dissolved by addition of 0.3 ml of DMSO.
  • To the solution are added 20 mg of NaH, immediately followed by addition of 0.1 ml methyl iodide.
  • the mixture is stirred by a touch mixer for 6 minutes and then cooled in ice water, and 2 ml of water are added to the mixture.
  • the mixture is fully shaken with addition of 2 ml of chloroform.
  • the upper layer (aqueous layer) is collected with a pipette and discarded.
  • the remaining layer is similarly washed with addition of 2 ml of water. This procedure is repeated 6 times.
  • the reduced product With addition of 0.5 ml of acetic anhydride, the reduced product is heated at 100°C for 4 hours and thereby acetylated. With addition of 1 ml of toluene, the product is concentrated to dryness in a rotary evaporator.
  • the acetylated product is dissolved in 1 ml of chloroform, the solution is shaken with addition of 1 ml of water, and the aqueous layer is discarded. After repeating this procedure 5 times, the chloroform is evaporated off from the resulting layer by a rotary evaporator.
  • Measurements were carried out according to the following method titled "Measurement of Physiological combustion Heat of Food for Specified Health Use Containing Water-Soluble Low Caloric Sugars" which is notified by the Ministry of Health and Welfare of Japan.
  • the amount of the reducing sugars was determined by Somogy's method while the amount of sugar alcohol measured by F-kit or gas chromatography, the sum of these two measured amounts representing the amount of enzymatic digestive absorption sugars.
  • the decomposition percentage was obtained by dividing the amount of digestive absorption sugars by the total amount of water-soluble sugars and multiplied by 100.
  • sucrose or maltose having the same amount of water-soluble sugars.
  • the caloric value of the fraction reaching the large intestine was determined by the growth curve method using rats as described below.
  • the sample B was checked for a constipation alleviating effect.
  • the sample was given to 25 volunteers having a tendency toward constipation at a predetermined dose for at least 5 days. Changes resulting from the administration of the sample in defecation were checked with a questionnaire. Scores are assigned to the checked items on the questionnaire according to the following criteria to substantiate the effect through a statistical procedure.
  • the sample B when administered at a dose of at least 5 g , resulted in increased scores and was found effective for alleviating constipation.
  • the results achieved by the test groups are expressed in mean values.
  • the diet efficiency was calculated from Equation 67.
  • Table 23 reveals that the administration of the sample B altered the serum total cholesterol value toward the normal value (120 ⁇ 250 mg /dl). Those who were higher than the normal in this value exhibited a reduction. As similar result was observed also with respect to the neutral fat value. These results substantiate that the sample B has a remarkable effect in improving serum lipid metabolism.
  • the indigestible dextrin is effectively usable for liquid or powdery beverages such as coffee, black tea, cola and juice; baked products such as bread, cookies, crackers, cakes, pizza and pies; noodles such as wheat noodles, Chinese noodles and buckwheat noodles; pasta such as spaghetti, macaroni and fettuccine; confectionery such as candies, chocolate and chewing gum; doughnut, potato chips and like fried cakes or foods; ices such as ice cream, shakes and sherbets; daily products such as cream, cheese, milk powder, condensed milk, creamy powder, coffee whitener and milk beverages; chilled desserts such as custard pudding, yoghurt, drinkable Yoghurt, jelly, mousse and Bavarian; retorted pouched or canned foods such as soups, stew, gratin and curries; seasonings such as bean paste, soy sauce, Worceter sauce, ketchup, mayonnaise, dressing, bouillon and roux; processed meat products such as ham, sausage, hamburger, meat
  • the indigestible dextrin is generally intermediate between sugar and maltodextrin in the degree of freezing point depression and is therefore suited to use in ices and the like.
  • the indigestible dextrin was made anhydrous by drying and then allowed to stand in a constant-humidity container at 20°C and a relative humidity of 81%, 52% or 32% for 200 hours.
  • FIG. 6 shows the hygroscopicity of the indigestible dextrin thus determined.
  • the water content of the indigestible dextrin will not exceed 18% even if preserved for a long period of time.
  • the indigestible dextrin is therefore suited to use in powdery foods.
  • Cola of the composition given in Table 33 was prepared.
  • skim milk as fermented and ground, was mixed with other ingredients, and the mixture was treated by a homogenizer to prepare a yogurt drink.
  • hard yogurt was prepared by adding a hardening agent to skim milk, innoculating the mixture with 3% of starter, refrigerating the mixture when acidity of 0.7% was attained, mixing the mixture with other ingredients by stirring and refrigerating the resulting mixture again.
  • crust dough was prepared by full kneading and repeated folding.
  • the inner ingredient was boiled down until it became half-deformed.
  • the dough and inner ingredient were molded and then baked to prepare an apple pie.
  • Hamburger putty was prepared according to the recipe of Table 73 by crushing the ingredients into a mixture, filling the mixture into a film bag having a diameter of 8 cm , thereafter freezing the mixture at -30°C and cutting the mixture into slices, 8 mm in thickness, by a slicer.
  • An omelet was prepared according to the recipe of Table 76 by dissolving indigestible dextrin in milk, admixing the solution with eggs along with the other ingredients and pan-frying the mixture in salad oil.
  • a feed for broilers in the initial stage was prepared according to the recipe of Table 84.
  • a feed for laboratory rats was prepared according to the recipe of Table 85.

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  • Agronomy & Crop Science (AREA)
  • Crystallography & Structural Chemistry (AREA)
  • Nuclear Medicine, Radiotherapy & Molecular Imaging (AREA)
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  • Veterinary Medicine (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Polysaccharides And Polysaccharide Derivatives (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
  • Curing Cements, Concrete, And Artificial Stone (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Agricultural Chemicals And Associated Chemicals (AREA)
  • Paper (AREA)
EP92402365A 1991-08-28 1992-08-28 Dextrine indigestible Expired - Lifetime EP0530111B1 (fr)

Applications Claiming Priority (6)

Application Number Priority Date Filing Date Title
JP24458791 1991-08-28
JP24458791 1991-08-28
JP244587/91 1991-08-28
JP213627/92 1992-07-17
JP21362792 1992-07-17
JP21362792 1992-07-17

Publications (2)

Publication Number Publication Date
EP0530111A1 true EP0530111A1 (fr) 1993-03-03
EP0530111B1 EP0530111B1 (fr) 1999-06-23

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EP92402365A Expired - Lifetime EP0530111B1 (fr) 1991-08-28 1992-08-28 Dextrine indigestible

Country Status (9)

Country Link
US (1) US5358729A (fr)
EP (1) EP0530111B1 (fr)
JP (1) JP2962450B2 (fr)
KR (1) KR100220710B1 (fr)
AT (1) ATE181560T1 (fr)
DE (1) DE69229462T2 (fr)
DK (1) DK0530111T3 (fr)
GB (1) GB2259917B (fr)
TW (1) TW242146B (fr)

Cited By (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0616776A3 (fr) * 1993-03-24 1995-02-22 Matsutani Kagaku Kogyo Kk Aliment pour volailles.
EP0646325A1 (fr) * 1993-08-24 1995-04-05 Matsutani Chemical Industries Co. Ltd. Fourrage évitant l'obésité
US5698437A (en) * 1993-12-20 1997-12-16 Matsutani Chemical Industry Co., Ltd. Agent for promoting the proliferation of bifidobacterium
FR2764294A1 (fr) * 1997-06-10 1998-12-11 Roquette Freres Polysaccharides acariogenes et procede de fabrication de ces polysaccharides
EP1245161A1 (fr) * 2001-03-30 2002-10-02 Roquette Frˬres Procede de fabrication de compositions a base de fruits enrichies en fibres et compositions ainsi obtenues
CN100445301C (zh) * 2006-08-18 2008-12-24 广东省食品工业研究所 一种抗性麦芽糊精的制备工艺
US7473776B2 (en) 2001-10-30 2009-01-06 Roquette Freres Soluble hydrogenated starch derivatives containing nondigestible dietary fibres
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EP0616776A3 (fr) * 1993-03-24 1995-02-22 Matsutani Kagaku Kogyo Kk Aliment pour volailles.
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US5698437A (en) * 1993-12-20 1997-12-16 Matsutani Chemical Industry Co., Ltd. Agent for promoting the proliferation of bifidobacterium
EP0659769B1 (fr) * 1993-12-20 1998-07-15 Matsutani Chemical Industry Co., Ltd. Agent pour promouvoir la prolifération de Bifidobactérium
FR2764294A1 (fr) * 1997-06-10 1998-12-11 Roquette Freres Polysaccharides acariogenes et procede de fabrication de ces polysaccharides
WO1998056827A1 (fr) * 1997-06-10 1998-12-17 Roquette Freres Polysaccharides acariogenes et procede de fabrication de ces polysaccharides
EP1245161A1 (fr) * 2001-03-30 2002-10-02 Roquette Frˬres Procede de fabrication de compositions a base de fruits enrichies en fibres et compositions ainsi obtenues
FR2822641A1 (fr) * 2001-03-30 2002-10-04 Roquette Freres Procede de fabrication de compositions a base de fruits enrichies en fibres et compositions ainsi obtenues
WO2002078466A1 (fr) * 2001-03-30 2002-10-10 Roquette Freres Procede de fabrication de compositions a base de fruits enrichies en fibres et compositions ainsi obtenues
US7473776B2 (en) 2001-10-30 2009-01-06 Roquette Freres Soluble hydrogenated starch derivatives containing nondigestible dietary fibres
EP1806366A4 (fr) * 2004-10-29 2011-08-10 Matsutani Kagaku Kogyo Kk Procédé de synthèse de dextrine indigestible contenant un sucre isomérisé
CN100445301C (zh) * 2006-08-18 2008-12-24 广东省食品工业研究所 一种抗性麦芽糊精的制备工艺
WO2013128121A1 (fr) 2012-02-28 2013-09-06 Roquette Freres Maltodextrines hyperbranchees hypo-glycemiantes
US9783619B2 (en) 2012-02-28 2017-10-10 Roquette Frères Hypoglycemic hyper-branched maltodextrins
EP3128860B1 (fr) 2014-03-26 2019-08-07 Cargill, Incorporated Composition à base de glucide et procédé de fabrication d'une composition de glucide
EP3056506A1 (fr) 2015-02-16 2016-08-17 Roquette Frères Malto-oligo-saccharides riches en fibres et présentant une faible biosdisponibilité en glucose, leur procédé de fabrication et leurs utilisations en nutrition humaine et animale
WO2016132064A1 (fr) 2015-02-16 2016-08-25 Roquette Freres Malto-oligo-saccharides riches en fibres et presentant une faible biosdisponibilite en glucose, leur procede de fabrication et leurs utilisations en nutrition humaine et animale
US10479812B2 (en) 2015-02-16 2019-11-19 Roquette Freres Fiber-rich maltooligosaccharides having low glucose bioavailability, method of manufacture thereof and use thereof in human food and animal feed
WO2017144485A1 (fr) 2016-02-23 2017-08-31 Roquette Freres Procédé de préparation de bonbons à mâcher comprenant des particules cristallines d'allulose
WO2018007697A1 (fr) 2016-07-08 2018-01-11 Roquette Freres Composition de polymère de glucose hydrogénée contenant des fibres alimentaires
US11168152B2 (en) 2016-07-08 2021-11-09 Roquette Freres Hydrogenated glucose polymer composition containing dietary fibres
WO2019162621A1 (fr) 2018-02-22 2019-08-29 Roquette Freres Procédé de fabrication de dextrine de pois résistante
EP4599690A1 (fr) 2024-02-12 2025-08-13 Roquette Freres Oligomères de saccharide résistants et à digestion lente
WO2025172299A1 (fr) 2024-02-12 2025-08-21 Roquette Freres Oligomères saccharidiques à digestion lente et résistants

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GB2259917B (en) 1995-11-08
GB9218396D0 (en) 1992-10-14
DK0530111T3 (da) 1999-11-22
US5358729A (en) 1994-10-25
TW242146B (fr) 1995-03-01
GB2259917A (en) 1993-03-31
DE69229462D1 (de) 1999-07-29
KR100220710B1 (ko) 1999-10-01
EP0530111B1 (fr) 1999-06-23
ATE181560T1 (de) 1999-07-15
JP2962450B2 (ja) 1999-10-12
JPH0680701A (ja) 1994-03-22
DE69229462T2 (de) 1999-12-16

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